French cuisine (and that of lots of Europe) retains vestiges of those ancient preferences (and medieval staples) but as niche items. Most people there are not shunning steak for hearts or brains as their main source of protein. And they can't, really, because a hell of a lot more people can be fed on the meat from a cow than can on it's liver and brain. The population can't be sustained on organ meat at this point.
But I'm specifically talking about people like the Inuit. Historically they lived on animals for food exclusively because nothing grows there and they must hunt to eat. Once they have a kill they have two choices: muscle meat or organs. They prefer the organs, fat and marrow because they pack the most nutritional punch. Since they tend to be in smaller groups there's enough of that to go around unlike in modern western cities.
I thought you were implying that there was something inferior in the enjoyment of organ meats.
Give me sweetbreads or liver any day of the week!